Put cheese in a bowl and mash it slightly with your fingers to soften it.
Take chocolate in a bowl and melt it in the microwave for 45 seconds. Remove from oven and whisk till smooth. Add it to the cheese and mix well.
Add condensed milk and mix well. Place this mixture in the microwave for 45 seconds and whisk till smooth.
Crush the biscuits coarsely in a blender jar. Set aside.
Heat a non-stick pan. Add brown sugar and let it caramelize. Remove from heat. Add butter and mix well till smooth. Add cream and cook for a while. This is the butterscotch sauce.
Reserve little butterscotch scotch for topping and add remaining butterscotch sauce to the biscuits and mix well.
Take a plate and place a medium sized cookie mould on it. Spread the biscuit mixture evenly into it and refrigerate for 5-6 minutes or till set.
Spread the chocolate-cream mixture on the set biscuit layer and refrigerate for 1 hour more.
Remove the cheesecake from refrigerator. Gently loosen the sides and bottom of the cheesecake with a knife and keep it on a serving plate. Pour the reserved butterscotch sauce over the cake.
Cut into wedges and serve.